YOUR SOLIN GENERATED RECIPE
Creamy Roasted Butternut Squash Soup
A velvety roasted butternut squash soup enhanced with red lentils and a creamy Greek yogurt swirl for a protein boost. The natural sweetness of roasted squash melds beautifully with caramelized onions, garlic, and warm spices, creating a comforting bowl that's both nourishing and satisfying.
INGREDIENTS
300 grams Butternut Squash
1 medium Yellow Onion
3 cloves Garlic
1 tablespoon Olive Oil
2 cups Low-Sodium Vegetable Broth
0.5 cup cooked Red Lentils
150 grams Nonfat Greek Yogurt (blended in)
100 grams Nonfat Greek Yogurt (for garnish)
Salt and Pepper to taste
1 teaspoon Smoked Paprika
PREPARATION
Preheat your oven to 400°F. Peel, seed, and cube the butternut squash, then toss with olive oil, salt, pepper, and smoked paprika.
Spread the seasoned squash onto a baking sheet and roast for about 25-30 minutes or until tender and lightly caramelized.
Meanwhile, in a medium pot over medium heat, sauté the chopped onion and garlic (minced) until they soften and become fragrant, about 5 minutes.
Add the roasted squash and red lentils to the pot. Pour in the vegetable broth and bring the mixture to a simmer.
Let the soup simmer for an additional 10 minutes, allowing the flavors to meld and the lentils to soften further.
Remove the pot from heat and blend the soup until smooth using an immersion blender or by carefully transferring it in batches to a countertop blender.
Stir in the 150 grams of nonfat Greek yogurt to create a creamy texture and enrich the flavor. Adjust seasonings with salt and pepper if needed.
Serve the soup warm, garnished with an extra dollop of the 100 grams nonfat Greek yogurt. Enjoy your wholesome and protein-packed bowl!